Homemade Pizza Dough for Beginners

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

Homemade pizza cut into slices with a piece being removed

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Homemade pizza on baking sheet

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Overview: Homemade Pizza Dough Ingredients

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.

  1. Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
  2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
  3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
  4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  5. Salt: Salt adds necessary flavor.
  6. Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
  7. Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

2 images of homemade pizza dough in a ball and rising in a glass bowl on counter

This is a Lean Bread Dough

Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

Pizza dough with toppings before baking

Overview: How to Make Easy Pizza Dough (for bread beginners)

  1. Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.
  2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
  3. Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
  4. Punch down risen dough to release air bubbles. Divide in 2.
  5. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
  6. Top with favorite pizza toppings.
  7. Bake pizza at a very high temperature for only about 15 minutes.

Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂

Pizza Dough Video Tutorial

How to Freeze Homemade Pizza Dough

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough

Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Homemade pepperoni cheese pizza cut into slices

Recipes Using Pizza Dough

Here’s my flatbread pizza crust recipe and whole wheat pizza dough recipe.

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Homemade pizza on baking sheet

Homemade Pizza Crust

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 2 12-inch pizzas
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.


  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*
  • 1 Tablespoon (13g) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface
  • sprinkle of cornmeal for dusting the pan


  1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
  5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
  6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizzaHawaiian pizzaclassic margherita pizzaspinach artichoke white pizza, or homemade BBQ chicken pizza.
  7. Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
  8. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.


  1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.
  2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
  3. Special Tools: KitchenAid Stand MixerDough ScraperPizza PanPizza Cutter
  4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Recipe originally published on Sally’s Baking Addiction in 2013

Keywords: pizza, pizza dough, pizza crust

slices of cheese pizza


  1. I made pizza today with this recipe and it was far and away the best pizza crust I have ever made. I did poke holes in the dough with a fork and baked it for 6 minutes before adding the toppings. I have printed the recipe and this is officially my go-to pizza crust recipe. Thank you!

  2. Tried this recipe but the pizza didn’t come out so well. The dough rose very well. But when I baked it at 475F for 20 minutes, toppings were all cooked but the base and crust was all raw.is there any tips while baking?I used baking sheet for the purpose.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sanjana! You can try rolling out the pizza crust a little thinner next time so it cooks faster. Also lowering the pizza to a lower rack in your oven may keep the toppings from browning too quickly. Thank you so much for giving this pizza dough a try!

    2. I had the same troubles with the crust not cooking. Sally’s tip to move it to a lower rack in your oven is spot on. I now use the next to lowest rack in my oven and the crust comes out golden, light and delicious. I use a round cast iron pizza pan made by Lodge….love it.

  3. Made the pizza dough and it was easy to make and delicious. The crust was crispy and full of flavor. I added honey rather than sugar but still good. Got rave reviews from my mom and son. Thank you.

  4. Anne Mcluckie says:

    Made this recipe twice and it was amazing,however I’ve since tried it twice again and the f ough has failed to rise.. I’m baffled.. How c as n that happen?

    1. Trina @ Sally's Baking Addiction says:

      Hi Anne, is it possible that your yeast was expired? Or, perhaps the room it was rising in was too cold? We’d recommend taking a look at our Baking with Yeast Guide, specifically the section titled “What if my dough isn’t rising?” to see if any of those reasons might be the culprit. Hope this helps!

  5. Pizza Lover says:

    Super easy to make! Thank you (:

  6. Made this pizza dough recipe several times already and it always turn out great. Saved it and is my go-to pizza dough recipe. Thanks.

  7. Amy Berkshire says:

    Very good dough! I threw everything into the bread machine but followed the other parts of the recipe. Kid approved!

  8. Joyce Outlaw says:

    let ,me tell you my story. I’ll be 62 in May I absoutely looooooove pizza and love to cook. I couldn’t make pizza even with a prepared crust it was soggy. This is the best pizza recipes it was perfect. So I made it once and thought this is just luke. Nope, made it today and it’s perfect and the bottom is NOT soggy. I repeat NOT soggy. Thank you

  9. Could I use this to make panzoriti

  10. I have a cast iron pizza pan. Will that work with this recipe? Do I need to preheat the pan and then flop the dough onto it?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sarah! This pizza dough will definitely work with a cast iron pizza pan. Preheat it as you usually would to make pizza. Enjoy!

  11. This was my first time making pizza at home like this. My first time with dough from scratch. While there were some amateur mistakes, overall it was a very tasty meal. Even the kids loved it.

    Theres some things I need to work on, but the foundation was there. The instructions and demo video were extremely helpful. Very tasty. Highly recommend. We are definitely using this more in the future.

  12. I tried your pizza recipe and it turned out delicious. I prepared some for my dad on his birthday and he loved it. Thank you.

  13. Linda Tiffany says:

    Made this recipe via Zoom with my special education class and their parents. Got lots of compliments from everyone who had pizza for dinner that night!

  14. Kavitha Guruswamy says:

    Hi Sally, This pizza dough is a constant in our house (we make it once a week). But planning to make head the crust (bake it and store it), is that ok to do so ? Can I store the baked crust in the refrigerator ? for how long can it be stored ? thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Kavitha! For the best flavor and texture we recommend freezing the dough and baking fresh instead. See recipe notes!

  15. Pizza is my favorite food, and I have tried a lot of crusts. This one is by far the BEST! The pizza was amazing, and my family loved it too!! Thank you, Sally!!

  16. Hi Sally ! Could I use GF flour instead of regular all purpose flour ?
    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maria, we haven’t tested this recipe with GF flour, but other readers have reported success using brands like Bob’s Red Mill or Cup4Cup with many of our recipes. If you give it a try, we’d love to know how it turns out for you!

  17. I made this dough with my 8yr old after school. We did the whole thing with the stand mixer and it was amazing, better than any pizzeria. We deciding what variation to make next time! A huge thank you for a truly fantastic recipe.

  18. Thank you!!!! I’ve been looking and trying a lot of pizza dough recipes and this is the one! I love it! It’s easy, simple and soft and just amazingly wonderful! I’ve been a silent reader in your blog and it’s really inspiring! Thank you so much! All the best!

  19. Finally found a good recipe and she even listed some good techniques so my pizza wouldn’t bubble up. My pizza came out so good! My kids and I loved it. Thank you!

  20. I’ve made this pizza dough a few times now and it’s my absolute favourite. The only thing I have now changed slightly is the salt. I experimented a bit and now add 1/2 a teaspoon in addition to the original recipe (1 and 1/4 tsp of salt in total) and it makes for a wonderfully, flavourful crust. Without it, I find the crust is just too bland for me. I like a tasty crust, as it’s the best part in my opinion. Adding extra doesn’t make it at all salty either – if anyone is curious. I also divide this dough into 4 equal pieces which makes the perfect size pizzas for me and produces a lovely, crispy, thin and tasty crust.
    Thank you for this recipe. 🙂

  21. This was by far the best pizza dough recipe I’ve tried. Even my 18 year old said it was like “real” pizza. Lol! This is a winner and will be a staple moving forward!

  22. I loved this recipe! I cut it in half and used it to make veggie pizza rolls and it was yumz I baked it for a little bit longer than the required time but it was nice and soft and golden brown!

  23. Hi sally thanks for the recipe. I don’t have a thermometer to measure the water temperature so that means I should forget about making my own homemade dough,?

    1. Trina @ Sally's Baking Addiction says:

      Hi Zahra! Using a thermometer allows you to be more exact, but you can still make this pizza dough without it. You want to use water that is warm to the touch, but not hot. If it is too hot it will kill the yeast and keep the dough from rising. If your water is a little cooler, it may take longer to rise. Hope this helps!

  24. Anne Nguyen says:

    love it

  25. The recipe says to use 3 & 1/2 cup water but your tips sections says 3 & 1/3 cup water is the best. Which do I use? Thanks! Excited to try!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shannon, The recipe actually says 1 and 1/3 cups of water. For additional details you can see the section in the post above called “Overview: Homemade Pizza Dough Ingredients.” I hope this helps!

  26. Hi Sally! I made my own first zero to 100 pizza with your amazing recipe today and it was perfect!!!Just a little questions… My dough was perfectly done but it wasn’t crunchy could you please help me with that?

    1. Trina @ Sally's Baking Addiction says:

      Hi Zahra! Thank you so much for giving this recipe a try! You can try baking your dough at a higher temperature or for slightly longer for a crispier crust.

  27. HI there! Made this a while back and froze the other half. I just pulled it out and placed it on my meat thawing tray because we decided on pizza tonight. Then I decided to double check the thawing instructions back here… will this work on the meat thawing tray for a bit or am I about to ruin everything?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lauren, we haven’t tested thawing this dough on a meat thawing tray, but let us know how it goes!

  28. Charles Pascual says:

    Easy to follow recipe, easy cleanup, good results. Made the dough one night after dinner, popped it in the refrigerator, and made pizza for dinner the next night. I’m a relatively novice, “covid baker” and am pleased with the outcome. We made a traditional pepperoni pizza ’cause those were the ingredients on hand – looking forward to making the spinach & artichoke white pizza.

  29. Jennifer Mutch says:

    I’ve tried a few different recipes, and I wont be looking for anymore. This is a lovely recipe. My husband and son agree. Very easy

  30. Delicious and easy! My family and I use this recipe every other week, thanks Sally!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally